Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
How to Make a Flavorful and Invigorating Dongtae Jjigae!
Introducing Dongtae Jjigae, a perfect dish for those hot summer days when you crave something spicy and refreshing. Enjoy the heat, embrace the sweat, and savor the deep, satisfying flavors of this classic Korean stew.
Main Ingredients- 1 Pollack (Dongtae), cleaned
- 1.5 handfuls of Radish (approx. 200g)
- 1/2 Onion
- 1 handful of Korean Water Parsley (Minari, approx. 50g)
- 1/2 block of Tofu
- 1 Hot Pepper (Cheongyang Pepper)
- 1/2 Scallion
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1.5 Tbsp Regular Gochugaru (Korean chili flakes)
- 0.5 Tbsp Spicy Gochugaru (optional, for extra heat)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 3 Tbsp Rice Wine (Mirin)
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1.5 Tbsp Regular Gochugaru (Korean chili flakes)
- 0.5 Tbsp Spicy Gochugaru (optional, for extra heat)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 3 Tbsp Rice Wine (Mirin)
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
Cooking Instructions
Step 1
Gently rinse the cleaned pollack 2-3 times under cold running water with a little salt dissolved in it. It’s crucial to remove as much blood as possible from the cavity, as this is the main source of fishy odors. Pay close attention to cleaning out the red blood spots along the central bone.
Step 2
Prepare your vegetables: slice the radish thinly (like crescent moons) or into bite-sized pieces. Slice the onion into strips. Cut the tofu into roughly 1.5-2cm cubes. Slice the scallion and hot pepper diagonally. Trim the Korean water parsley into manageable lengths. (The water parsley will be added near the end to prevent it from becoming too soft.)
Step 3
In a deep pot, place the sliced radish and the prepared pollack. Add enough cold water to cover the fish and bring it to a boil over high heat. As it boils, meticulously skim off any foam or scum that rises to the surface. This step is essential for a clear and clean-tasting broth.
Step 4
While the broth is simmering, prepare the seasoning mix. In a separate bowl, combine 1 Tbsp Gochujang, 1/3 Tbsp Doenjang, 1.5 Tbsp regular Gochugaru, 0.5 Tbsp minced garlic (original recipe suggested 1T, adjusted to 0.5T for better balance), a pinch of ginger powder and black pepper, 1 Tbsp soy sauce, 1 Tbsp anchovy sauce, and 3 Tbsp rice wine. Mix well to create a flavorful paste.
Step 5
Once the pollack and radish have started to cook, add all the prepared seasoning paste to the pot and stir to dissolve it into the broth. Bring it back to a boil, and continue to skim off any foam that appears.
Step 6
After simmering with the seasonings for about 3 minutes, add the sliced onion and tofu to the pot. Let everything simmer together. The tofu will absorb the delicious flavors of the stew as it cooks, enhancing the overall taste.
Step 7
For an extra kick of spice, you can add 0.5 Tbsp of spicy Gochugaru at this stage. This will make your Dongtae Jjigae even more deliciously fiery!
Step 8
Cover the pot and reduce the heat to medium-low. Let it simmer for about 10-15 minutes, or until the radish is completely tender and translucent. Finally, add the sliced scallions and hot peppers, and cook for another minute. Before serving, taste the broth and adjust the seasoning with salt if needed.
Step 9
Serve the piping hot Dongtae Jjigae in bowls, accompanied by steamed rice. This satisfying stew is perfect for any weather, guaranteed to revive your appetite and warm your soul.
